First brew coffee and keep hot. Beat the heavy whipping cream until fluffy and add vanilla extract and the Equal sweetner. Continue to beat until soft peaks form. Divide the whipped cream between four cups. Add the remaining Equal sweetner and rum extract to the coffee and pour coffee over whipped cream. Garnish with a sprinkle of ground cinnamon and stir with a cinnamon stick. (Alcoholic option: Add 1/2 cup aged rum per cup in place of rum extract) (Cocktail created by Tony Abou-Ganim)